Cook - Full Time

Sanford Health•Thief River Falls, MN

10d•Onsite

About The Position

Sanford Health, the largest rural health system in the United States, is dedicated to transforming the health care experience and providing access to world-class health care in America’s heartland. This position involves preparing, assembling, baking, cooking, seasoning, and portioning food for patients, staff, and visitors. The role adheres to food quality standards for appearance, taste, temperature, and sanitation, and performs washing and cleaning duties to ensure cleanliness in cooking and serving areas. The Cook maintains labeling and storage of food, equipment, and machinery, and prepares the highest quality and safest food possible. This role requires strong communication and teamwork skills to work with many internal customers and the ability to cook, function, and thrive in a dynamic culinary environment. The Cook follows standardized recipes and HACCP guidelines for food preparation and storage, documenting critical steps to ensure food safety. The position involves operating various kitchen equipment and requires the ability to work independently, understand food safety and sanitation processes, and possess basic math and reading comprehension skills for recipes. The role also requires the ability to be on feet for the majority of the day and walk significant distances within the hospital.

Requirements

Two years experience in cooking large quantities or restaurant cooking.
Strong working knowledge of cooking principles, use of standardize recipes, food safety and sanitation principles.
High school diploma or equivalent preferred.

Responsibilities

Adheres to food quality standards of appearance, taste, temperature and sanitation.
Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas.
Maintains labeling and storage of food, equipment, and machinery.
Prepares and provides the highest quality and safest food possible to patients, co-workers, team members and guests.
Works with many internal customers, requiring above average communication as well as excellent team work skills.
Displays ability to cook, function and thrive in a dynamic and changing culinary environment.
Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products.
Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus.
Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers.
Possesses ability to work independently when necessary.
Possesses an understanding of food safety and sanitation processes.
Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes.
Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital.